WO2021157455A1 - Ice cream-like aerated emulsion composition - Google Patents
Ice cream-like aerated emulsion composition Download PDFInfo
- Publication number
- WO2021157455A1 WO2021157455A1 PCT/JP2021/002931 JP2021002931W WO2021157455A1 WO 2021157455 A1 WO2021157455 A1 WO 2021157455A1 JP 2021002931 W JP2021002931 W JP 2021002931W WO 2021157455 A1 WO2021157455 A1 WO 2021157455A1
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- WO
- WIPO (PCT)
- Prior art keywords
- oil
- mass
- water
- ice cream
- cyclodextrin
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 102
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/08—Batch production
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/20—Production of frozen sweets, e.g. ice-cream the products being mixed with gas, e.g. soft-ice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/46—Aerated, foamed, cellular or porous products
Definitions
- the present invention relates to an ice cream-like aerated emulsified composition containing water, fats and oils, cyclodextrin, and a water-soluble gelling agent, and substantially free of proteins.
- Ice cream is a frozen dessert obtained by stirring and mixing raw materials such as milk, fresh cream, and egg yolk and freezing them, and is gaining popularity regardless of age or gender.
- Patent Document 1 states that water is 20 to 45 wt. %, Oil 4-40 wt. An ice cream containing an oil-in-water emulsion containing%, cyclodextrin, and sugar is disclosed. Further, Patent Document 2 describes ice creams containing butter oil, palm oil, sugars, and dextrin, but butter oil may contain milk protein and is subject to allergy labeling. In fact, allergic cases have also been reported.
- Conventional ice cream-like compositions do not have the soft and smooth texture peculiar to ice cream, but have a sticky or rough or crunchy texture due to the contained ice crystals. Met.
- an object of the present invention is to provide a new ice cream-like composition having a soft and smooth texture peculiar to ice cream.
- the present inventors have stirred and mixed water in an amount of more than 52% by mass, fats and oils in an amount of less than 23% by mass, cyclodextrin, and a water-soluble gelling agent. It was found that the ice cream-like aerated emulsified composition obtained by freezing the product, which is substantially free of protein, has a soft and smooth texture peculiar to ice cream, and has completed the present invention. ..
- the present invention is based on these new findings and includes the following inventions.
- An ice cream-like aerated emulsified composition containing more than 52% by mass of water, less than 23% by mass of fats and oils, and cyclodextrin, and a water-soluble gelling agent, substantially free of protein. thing.
- Oils are canola oil, rapeseed white squeezed oil, soybean oil, corn oil, cotton seed oil, peanut oil, sesame oil, rice oil, rice bran oil, camellia oil, benibana oil, olive oil, flaxseed oil, perilla oil, sesame oil, sunflower Oil, palm oil (eg palm oil, coconut oil), tea oil, avocado oil, kukui nut oil, grape seed oil, cocoa butter, wheat germ oil, almond oil, evening primrose oil, castor oil, hazelnut oil, macadamia nut oil, rose
- the composition of [1] which is one or more selected from the group consisting of hip oil and grape oil.
- One or more of the water-soluble gelling agents selected from the group consisting of carboxymethyl cellulose, glucomannan, tamarind gum, xanthan gum, ⁇ carrageenan, locust bean gum, ⁇ carrageenan, ⁇ carrageenan, gellan gum, alginate, and guar gum.
- water-soluble gelling agents selected from the group consisting of carboxymethyl cellulose, glucomannan, tamarind gum, xanthan gum, ⁇ carrageenan, locust bean gum, ⁇ carrageenan, ⁇ carrageenan, gellan gum, alginate, and guar gum.
- Ice cream-like inclusion which comprises a step of mixing more than 52% by mass of water, less than 23% by mass of fats and oils, and cyclodextrin, and a water-soluble gelling agent to substantially eliminate protein.
- a method for producing an vaporized composition [6] Produce an ice cream-like aerated emulsified composition containing water, fats and oils, cyclodextrin, and a water-soluble gelling agent containing fats and oils, cyclodextrin, and a water-soluble gelling agent, and substantially free of proteins. Kit to do.
- This specification includes the contents described in the specification and / or drawings of Japanese patent applications 2020-017715 and 2020-139995, which are the basis of the priority of the present application. All publications, patents and patent applications cited herein are incorporated herein by reference in their entirety.
- an ice cream-like aerated emulsified composition having a soft and smooth texture peculiar to ice cream.
- FIG. 1 is a graph showing the relationship between the oil and fat content of the ice cream-like aerated emulsified composition and the aeration rate (overrun (%)).
- FIG. 2 is a photographic diagram showing the effect of the combined use of cyclodextrin and a water-soluble gelling agent in an ice cream-like aerated emulsified composition.
- Composition containing cyclodextrin and water-soluble gelling agent (2) Composition containing cyclodextrin but not containing water-soluble gelling agent, (3) Cyclo containing water-soluble gelling agent
- the compositions containing no dextrin are shown respectively.
- the scale bar is 10 ⁇ m.
- the present invention relates to an ice cream-like aerated emulsified composition containing water, fats and oils, cyclodextrin, and a water-soluble gelling agent, and substantially free of proteins.
- the "ice cream-like aerated emulsified composition" is different from general ice cream in that the raw materials do not substantially contain proteins such as milk and eggs, and water, fats and oils, cyclodextrin, and water-soluble gels.
- Each raw material of the agent is mixed, emulsified and frozen, and air is three-dimensionally dispersed and contained therein, and at least a part thereof is kept frozen and used for food at 0 ° C. or lower.
- the ice cream-like aerated emulsified composition of the present invention has a soft, smooth and good texture equivalent to or similar to that of general ice cream (including, for example, soft serve ice cream, frozen shake, etc.).
- fat and oil means animal and vegetable fats and oils (sometimes also called edible oils) used for food, and ice cream, particularly those commonly used in lacto ice and ice milk, are used. be able to.
- Such fats and oils have a solid fat content (SFC) at 10 ° C. of 0% to 35%, preferably 0% to 30%, and more preferably 0% to 25%.
- the fat and oil preferably has an SFC of 0% to 25%, preferably 0% to 20%, and more preferably 0% to 15% at 20 ° C.
- the fats and oils preferably have a melting point in the range of 20 ° C. or higher, 23 ° C. or higher, 25 ° C. or higher, 27 ° C. or higher, 30 ° C.
- the upper limit of the melting point is not particularly limited, but may be, for example, 50 ° C. or lower, 45 ° C. or lower, or 40 ° C. or lower.
- the fat or oil has a freezing point of 12 ° C. or lower, 6 ° C. or lower, 4 ° C. or lower, 0 ° C. or lower, -3 ° C. or lower, -5 ° C. or lower, -7 ° C. or lower, -10 ° C. or lower, or -15 ° C. or lower. Those in the range are preferred.
- the lower limit of the freezing point is not particularly limited, but may be, for example, ⁇ 25 ° C. or higher, or ⁇ 20 ° C. or higher.
- the fats and oils that can be used in the present invention are preferably edible vegetable fats and oils, and more specifically, for example, canola oil, rapeseed white squeezed oil, soybean oil, corn oil, cottonseed oil, peanut oil, sesame oil, rice oil, rice bran oil, and the like.
- Camellia oil, Benibana oil, Olive oil, Amani oil, Perilla oil, Egoma oil, Sunflower oil, Palm oil (eg palm oil, coconut oil), Tea oil, avocado oil, Kukui nut oil, Grape seed oil, Cocoa butter, Wheat germ Examples include, but are not limited to, oils, almond oils, evening primrose oils, rice bran oils, hazelnut oils, macadamia nut oils, rosehip oils, grape oils and the like.
- the edible animal fats and oils preferably do not contain or have been removed from allergens (for example, one or more substances selected from 7 specific raw materials and 21 items equivalent to the specific raw materials).
- the fats and oils may be used alone or in combination of different
- the ice cream-like aerated emulsified composition of the present invention contains less than 23% by mass, preferably 22% by mass or less, more preferably 20% by mass or less, still more preferably 18% by mass or less, and particularly preferably 16% by mass.
- it can be included in an amount of, for example, 14% by mass or less, 12% by mass or less, or 10% by mass or less.
- the lower limit of the amount of fats and oils to be included is more than 0% by mass, preferably 5% by mass or more, for example, 6% by mass or more, 7% by mass or more, more preferably 8% by mass or more, for example, 9% by mass or more, still more preferably 10% by mass. It can be included in the above amount.
- the range of the content of fats and oils in the ice cream-like aerated emulsified composition of the present invention can be expressed by using two numerical values selected from the upper and lower limit values.
- fats and oils are added to less than 23% by mass, more than 0% by mass, less than 23% by mass, 5% by mass or more, preferably 22% by mass or less, 8% by mass or more. It is preferably 20% by mass or less, 8% by mass or more, more preferably 18% by mass or less, 8% by mass or more, particularly preferably 16% by mass or less, 10% by mass or more, for example, 14% by mass or less, 8% by mass or more. It can be included in an amount appropriately selected from the range of 12% by mass or less, 8% by mass or more, or 10% by mass or less, 8% by mass or more.
- the amount of fats and oils in the ice cream-like aerated emulsified composition of the present invention, by adjusting the amount of fats and oils to less than 23% by mass, a soft, smooth and good texture equivalent to or similar to general ice cream when frozen is obtained. Can be achieved. On the other hand, if the amount of fats and oils is less than 5% by mass, emulsification becomes insufficient and the texture may freeze and an ice cream-like texture may not be obtained. On the other hand, when the amount of fats and oils is 23% by mass or more. May be sticky and spoil the flavor.
- water can be contained in any amount capable of emulsifying fats and oils before freezing to form an oil-in-water emulsion together with other components, for example, 52% by mass. % More than, preferably 54% by mass or more, for example 55% by mass or more, 56% by mass or more, 57% by mass or more, more preferably 58% by mass or more, for example 60% by mass or more, still more preferably 62% by mass or more, for example 64 It can be contained in an amount of mass% or more and 66 mass% or more.
- the upper limit of the amount of water to be included is not particularly limited, but may be 90% by mass or less, for example, 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less.
- the range of water content in the ice cream-like aerated emulsified composition of the present invention can be expressed using two numerical values selected from the upper and lower limit values, respectively.
- the content of water in the ice cream-like aerated emulsifying composition of the present invention is more than 52% by mass, 90% by mass or less, preferably 54% by mass or more, 90% by mass or less, more preferably 58% by mass or more, 90.
- It can be appropriately selected from the range of mass% or less, more preferably 62% by mass or more and 90% by mass or less, for example, 66% by mass or more and 90% by mass or less.
- amount of water is 52% by mass or less, the emulsification of fats and oils is insufficient, and when frozen, an ice cream-like texture may not be obtained and stickiness may be felt in the mouth.
- cyclodextrin means a cyclic non-reducing maltooligosaccharide having glucose as a constituent unit, and examples thereof include ⁇ -cyclodextrin having 6 glucose numbers, 7 ⁇ -cyclodextrins, and 8 ⁇ -cyclodextrins. Be done.
- ⁇ -, ⁇ -, and ⁇ -cyclodextrin, and any combination thereof can be used.
- Preferably ⁇ -cyclodextrin is used.
- ⁇ -Cyclodextrin is highly soluble in water, and an ice cream-like aerated emulsified composition with less roughness when frozen can be obtained.
- the "water-soluble gelling agent” generally means a substance that dissolves in water and imparts viscosity (sometimes also referred to as a thickener, a thickening stabilizer, a paste, etc.).
- Thickening polysaccharides can be used as such water-soluble gelling agents, for example, carboxymethyl cellulose, glucomannan, tamarind gum, xanthan gum, ⁇ carrageenan, locust bean gum, ⁇ carrageenan, ⁇ carrageenan, gellan gum, sodium alginate. , Guar gum and the like.
- the water-soluble gelling agent may be used alone or in combination of different water-soluble gelling agents.
- the water-soluble gelling agent is carboxymethyl cellulose, glucomannan, tamarind gum, xanthan gum, ⁇ carrageenan, locust bean gum, ⁇ carrageenan, ⁇ carrageenan, gellan gum, sodium alginate, and more preferably the water-soluble gelling agent.
- the water-soluble gelling agent is carboxymethyl cellulose, glucomannan, xanthan gum, ⁇ carrageenan, locust bean gum.
- the dispersibility of fats and oils in the composition can be enhanced and emulsion stability can be imparted, whereby ice cream that is commonly used when the composition is frozen can be imparted. It can give a good texture that is as soft and smooth as or similar to cream.
- cyclodextrin is contained in an amount of 0.1% by mass or more, preferably 0.5% by mass or more, for example, 0.6% by mass or more and 0.7% by mass or more. , 0.8% by mass or more, 0.9% by mass or more, more preferably 1% by mass or more, for example, 1.5% by mass or more, still more preferably 2% by mass or more, for example 2.5% by mass or more. Can be included.
- the upper limit of the amount of cyclodextrin to be included is not particularly limited, but may be 5% by mass or less, for example, 4.5% by mass or less, 4% by mass or less, 3.5% by mass or less, preferably 3% by mass or less. ..
- the range of the cyclodextrin content in the ice cream-like aerated emulsified composition of the present invention can be expressed by using two numerical values selected from the upper and lower limit values, respectively.
- the content of cyclodextrin in the ice cream-like aerated emulsified composition of the present invention is 0.1% by mass to 5% by mass, preferably 0.5% by mass to 3% by mass, and more preferably 1% by mass to 3.
- a water-soluble gelling agent is contained in an amount of 0.01% by mass or more, preferably 0.05% by mass or more, more preferably 0.1% by mass or more.
- it can be contained in an amount of 0.15% by mass or more.
- the upper limit of the amount of the water-soluble gelling agent to be included is not particularly limited, but is 5% by mass or less, preferably 2% by mass or less, more preferably 1% by mass or less, still more preferably 0.5% by mass or less, for example, 0. It can be 4% by mass or less and 3.5% by mass or less.
- the range of the content of the water-soluble gelling agent in the ice cream-like aerated emulsifying composition of the present invention can be expressed by using two numerical values selected from the upper and lower limit values.
- the content of the water-soluble gelling agent in the ice cream-like aerated emulsified composition of the present invention is 0.01% by mass to 5% by mass, preferably 0.01% by mass to 2% by mass, and more preferably 0. It can be contained in an amount appropriately selected from the range of 05% by mass to 1% by mass, more preferably 0.1% by mass to 0.5% by mass.
- the emulsion stability of the composition may be insufficient, while the amounts of cyclodextrin and water-soluble gelling agent are in the above ranges, respectively. If it is more than that, the viscosity of the composition may become too high, and in any case, when frozen, a soft, smooth and good texture equivalent to or similar to that of general ice cream cannot be obtained. In some cases.
- the ice cream-like aerated emulsified composition of the present invention can be substantially free of protein.
- Proteins are generally composed of hydrophobic amino acid residues and hydrophilic amino acid residues, and have an emulsifying action due to their amphipathic properties. Therefore, in many emulsified foods, the protein functions as an emulsifier.
- the protein contained in milk and eggs contained as a raw material fulfills this function.
- an oil-in-water emulsion containing water, fats and oils, cyclodextrin, and a water-soluble gelling agent may be contained, and a protein that functions as an emulsifier may not be used.
- substantially free of protein and “substantially free of protein” are included in the ice cream-like aerobic emulsification composition of the present invention in such a manner that the protein exerts an emulsifying action. It does not necessarily mean that it does not contain any protein at all. Preferably, it means that the protein content derived from a specific raw material (allergic substance) or the like is less than 10 ⁇ g per 1 g of the ice cream-like air-containing emulsified composition of the present invention, and more preferably, the ice cream-like air-containing emulsified composition of the present invention. It means that the emulsified composition does not contain any protein that is an allergic substance such as eggs and milk (for example, one or more substances selected from 7 items of specific raw materials and 21 items equivalent to specific raw materials). do.
- an allergic substance such as eggs and milk
- the amount (air content) of air contained three-dimensionally dispersed inside the ice cream-like aerated emulsified composition obtained by freezing can be indicated by "overrun (%)".
- the overrun (%) of the ice cream-like aerated emulsified composition of the present invention is a conventionally known method (Shokuei Magazine. Vol. 9, No. 5, 409-413, 1968; Milk Science. Vol. 59, No. It can be calculated using the following formula based on pages 1, 37-47, 2010).
- the overrun (%) of the ice cream-like aerated emulsified composition of the present invention is 13% or more, preferably 14% or more, more preferably 16% or more, still more preferably 18% or more, and particularly preferably. Is 20% or more, and particularly preferably 22% or more.
- the ice cream-like aerated emulsified composition of the present invention has an overrun (%) of 13% or more to achieve a soft, smooth and good texture equivalent to or similar to that of general ice cream. Can be done.
- the overrun (%) of the composition is less than 13%, it may not be possible to achieve a sticky and fluffy texture as compared with general ice cream.
- a preservative, a preservative, an antioxidant, a coloring agent, and a solvent usually used in the production of foods and drinks are further added.
- Dissolving aids, tonicity agents, flavoring agents, pH regulators, flavors, sweeteners, taste components, acidulants and other other components can be blended.
- the blending amount of these other ingredients can be appropriately selected as long as the good texture equivalent to or similar to that of general ice cream desired in the present invention is not hindered.
- the ice cream-like aerated emulsified composition of the present invention is mixed and stirred with water, fats and oils, cyclodextrin, and a water-soluble gelling agent, and if necessary, other components, and the obtained emulsified composition is frozen.
- Can be manufactured by All the components may be mixed and stirred together, or each component may be added separately or sequentially in any combination (in any order) and mixed and stirred.
- the emulsified composition obtained by mixing and stirring can be subjected to heat sterilization treatment and the like.
- the obtained ice cream-like aerated emulsified composition is filled in a suitable container and then subjected to a freezing step (a step of freezing water and mixing air) at -3 ° C to -10 ° C, if necessary. , Freeze at -10 ° C to -30 ° C.
- the freezing and / or freezing steps can be performed with stirring, if necessary.
- the frozen emulsified composition can be stored and / or provided at -3 ° C to -30 ° C.
- the present invention also relates to a kit for producing the ice cream-like aerated emulsified composition of the present invention.
- the kit contains fats and oils, cyclodextrins, and water-soluble gelling agents, and if necessary, other ingredients and water, which are individually contained in separate containers or in any combination in separate containers. can do.
- the fats and oils, cyclodextrin, water-soluble gelling agent, and other components contained in the kit may be in the form of solids such as powders and granules (excipients and the like may be used if necessary). It may be in the form of a liquid such as an aqueous solution or a dispersion. Depending on the form of each component, each component can be subjected to heat sterilization treatment or the like before or after being stored in a container to form a component of the kit.
- the kit can be used according to the method for producing the ice cream-like aerated emulsified composition of the present invention described above, and is contained in a container such as a bowl of water (if any component of the kit is in the form of a liquid, it is contained therein). Water can be used), fats and oils, cyclodextrin, and water-soluble gelling agent, and other ingredients if necessary, mixed and stirred using a mixer, blender, etc., and then obtained.
- the ice cream-like composition of the present invention is contained by filling the emulsified composition in a suitable container, and if necessary, subject to a freezing step of -3 ° C to -10 ° C and then freezing at -10 ° C to -30 ° C. An vaporized composition can be obtained. The freezing and / or freezing steps can be performed with stirring, if necessary.
- the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.
- the obtained ice cream-like aerated emulsified composition of Example 1-5 had the same softness and smoothness as the general ice cream of Comparative Example 3.
- the ice cream-like aerated emulsified compositions of Comparative Examples 1, 2 and 4-8 were compared with the ice cream-like aerated emulsified composition of Example 1-5 and the general ice cream of Comparative Example 3. It was sticky and did not have a fluffy texture.
- the overrun (%) was calculated from the measured pre-stirring weight and pre-stirring volume, and the post-stirring weight and post-stirring volume values using the above formula.
- the values of the pre-stirring weight and pre-stirring volume of each formulation, the post-stirring weight and post-stirring volume values of each ice cream-like aerated emulsified composition obtained, and the calculated overrun (%) values are as follows. It is shown in Table 2 of.
- FIG. 1 shows a graph showing the relationship between the fat content (mass%) and overrun (%) of each ice cream-like aerated emulsified composition of Examples 1-5 and Comparative Examples 1, 2 and 4-8.
- the overrun (%) changed abruptly when the amount of the fat and oil blended was between 20 and 25% by mass, and particularly between 20 and 23% by mass, regardless of which fat or oil was used. It was clarified that the overrun (%) can be maintained at a relatively high value by setting the amount of fat and oil to be less than 23% by mass due to the existing inflection points.
- Example A The observation results of oil droplets in each composition are shown in FIG.
- Example A in which cyclodextrin and a water-soluble gelling agent were used in combination, it was observed that the oil droplets were finely distributed and present in the entire composition (FIG. 2 (1)).
- an ice cream-like aerated emulsified composition having the same softness and smoothness as a standard ice cream can be achieved.
- Comparative Example C containing a water-soluble gelling agent but not containing cyclodextrin, it was observed that very large oil droplets were dispersed in the composition (Fig. 2 (3)).
- Comparative Example C was a composition that was not strictly emulsified because it did not contain cyclodextrin, and whose viscosity was only slightly increased by the water-soluble gelling agent. When such a composition is frozen, it has been confirmed that the ice crystals become considerably large and have a crunchy texture like ice cream, and it is not possible to achieve the same softness and smoothness as standard ice cream. rice field.
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Abstract
The purpose of the present invention is to provide an ice cream-like aerated emulsion composition having a soft and smooth texture inherent to ice creams. The invention pertains to an ice cream-like aerated emulsion composition that comprises more than 52 mass% of water, less than 23 mass% of oil or fat, cyclodextrin and a water-soluble gelling agent and that is substantially protein-free.
Description
本発明は、水、油脂、サイクロデキストリン、及び水溶性ゲル化剤を含み、タンパク質を実質的に含まない、アイスクリーム様含気乳化組成物に関するものである。
The present invention relates to an ice cream-like aerated emulsified composition containing water, fats and oils, cyclodextrin, and a water-soluble gelling agent, and substantially free of proteins.
アイスクリームは、牛乳、生クリーム、卵黄等の原料を攪拌・混合して凍結して得られる氷菓であり、老若男女問わず人気を博している。
Ice cream is a frozen dessert obtained by stirring and mixing raw materials such as milk, fresh cream, and egg yolk and freezing them, and is gaining popularity regardless of age or gender.
一方、アイスクリームには乳や卵が含まれるために、それらの原料に対しアレルギーを有する人はアイスクリームを食すことができない。そのため、乳や卵に対しアレルギーを有する人でも食すことが可能な、乳や卵を含まないアイスクリーム様組成物が開発・報告されている。例えば、特許文献１には、水２０～４５ｗｔ．％、油４～４０ｗｔ．％、サイクロデキストリン、糖を含有する水中油型エマルジョンを含むアイスクリームが開示されている。
また、特許文献２には、バターオイル、パーム油、糖類、デキストリンを含むアイスクリーム類が記載されているが、バターオイルは乳タンパク質を含む可能性があり、アレルギー表示の対象となっており、実際にアレルギー症例も報告されている。 On the other hand, since ice cream contains milk and eggs, people who are allergic to these ingredients cannot eat ice cream. Therefore, a milk- or egg-free ice cream-like composition that can be eaten by people who are allergic to milk or eggs has been developed and reported. For example,Patent Document 1 states that water is 20 to 45 wt. %, Oil 4-40 wt. An ice cream containing an oil-in-water emulsion containing%, cyclodextrin, and sugar is disclosed.
Further,Patent Document 2 describes ice creams containing butter oil, palm oil, sugars, and dextrin, but butter oil may contain milk protein and is subject to allergy labeling. In fact, allergic cases have also been reported.
また、特許文献２には、バターオイル、パーム油、糖類、デキストリンを含むアイスクリーム類が記載されているが、バターオイルは乳タンパク質を含む可能性があり、アレルギー表示の対象となっており、実際にアレルギー症例も報告されている。 On the other hand, since ice cream contains milk and eggs, people who are allergic to these ingredients cannot eat ice cream. Therefore, a milk- or egg-free ice cream-like composition that can be eaten by people who are allergic to milk or eggs has been developed and reported. For example,
Further,
従来のアイスクリーム様組成物は、アイスクリーム特有の柔らかで滑らかな食感を有するものではなく、粘り気を帯び、あるいは、包含される氷結晶に起因してザラザラもしくはジャリジャリとした食感を有するものであった。
Conventional ice cream-like compositions do not have the soft and smooth texture peculiar to ice cream, but have a sticky or rough or crunchy texture due to the contained ice crystals. Met.
そこで、本発明は、アイスクリーム特有の柔らかで滑らかな食感を有する新たなアイスクリーム様組成物を提供することを目的とする。
Therefore, an object of the present invention is to provide a new ice cream-like composition having a soft and smooth texture peculiar to ice cream.
本発明者らは、上記課題を解決すべく鋭意検討した結果、５２質量％超の量の水、及び２３質量％未満の量の油脂、ならびにサイクロデキストリン、及び水溶性ゲル化剤を攪拌混合して凍結させて得られた、タンパク質を実質的に含まない、アイスクリーム様含気乳化組成物が、アイスクリーム特有の柔らかで滑らかな食感を有することを見出し、本発明を完成するに至った。
As a result of diligent studies to solve the above problems, the present inventors have stirred and mixed water in an amount of more than 52% by mass, fats and oils in an amount of less than 23% by mass, cyclodextrin, and a water-soluble gelling agent. It was found that the ice cream-like aerated emulsified composition obtained by freezing the product, which is substantially free of protein, has a soft and smooth texture peculiar to ice cream, and has completed the present invention. ..
本発明は、これらの新規知見に基づくものであり、以下の発明を包含する。
［１］ ５２質量％超の量の水、及び２３質量％未満の量の油脂、ならびにサイクロデキストリン、及び水溶性ゲル化剤を含み、タンパク質を実質的に含まない、アイスクリーム様含気乳化組成物。
［２］ 油脂がキャノーラ油、菜種白絞油、大豆油、コーン油、綿実油、落花生油、ゴマ油、米油、米糠油、ツバキ油、ベニバナ油、オリーブ油、アマニ油、シソ油、エゴマ油、ヒマワリ油、ヤシ油（例えば、パーム油、ココナッツ油）、茶油、アボガド油、ククイナッツ油、グレープシード油、ココアバター、小麦胚芽油、アーモンド油、月見草油、ひまし油、ヘーゼルナッツ油、マカダミアナッツ油、ローズヒップ油、ブドウ油からなる群から選択される一又は複数である、［１］の組成物。
［３］ サイクロデキストリンがα－サイクロデキストリンである、［１］又は［２］の組成物。
［４］ 水溶性ゲル化剤がカルボキシメチルセルロース、グルコマンナン、タマリンドガム、キサンタンガム、ιカラギーナン、ローカストビーンガム、λカラギーナン、κカラギーナン、ジェランガム、アルギン酸塩、グアーガムからなる群から選択される一又は複数である、［１］～［３］のいずれか一の組成物。
［５］ ５２質量％超の量の水、及び２３質量％未満の量の油脂、ならびにサイクロデキストリン、及び水溶性ゲル化剤を混和しタンパク質を実質的に含めない工程を含む、アイスクリーム様含気乳化組成物の製造方法。
［６］ 油脂、サイクロデキストリン、及び水溶性ゲル化剤を含む、水、油脂、サイクロデキストリン、及び水溶性ゲル化剤を含み、タンパク質を実質的に含まないアイスクリーム様含気乳化組成物を製造するためのキット。
本明細書は本願の優先権の基礎である日本国特許出願２０２０－０１７７１５号及び２０２０－１３９９９５号の明細書及び／又は図面に記載される内容を包含する。
本明細書で引用した全ての刊行物、特許および特許出願をそのまま参考として本明細書にとりいれるものとする。 The present invention is based on these new findings and includes the following inventions.
[1] An ice cream-like aerated emulsified composition containing more than 52% by mass of water, less than 23% by mass of fats and oils, and cyclodextrin, and a water-soluble gelling agent, substantially free of protein. thing.
[2] Oils are canola oil, rapeseed white squeezed oil, soybean oil, corn oil, cotton seed oil, peanut oil, sesame oil, rice oil, rice bran oil, camellia oil, benibana oil, olive oil, flaxseed oil, perilla oil, sesame oil, sunflower Oil, palm oil (eg palm oil, coconut oil), tea oil, avocado oil, kukui nut oil, grape seed oil, cocoa butter, wheat germ oil, almond oil, evening primrose oil, castor oil, hazelnut oil, macadamia nut oil, rose The composition of [1], which is one or more selected from the group consisting of hip oil and grape oil.
[3] The composition of [1] or [2], wherein the cyclodextrin is α-cyclodextrin.
[4] One or more of the water-soluble gelling agents selected from the group consisting of carboxymethyl cellulose, glucomannan, tamarind gum, xanthan gum, ι carrageenan, locust bean gum, λ carrageenan, κ carrageenan, gellan gum, alginate, and guar gum. A composition according to any one of [1] to [3].
[5] Ice cream-like inclusion, which comprises a step of mixing more than 52% by mass of water, less than 23% by mass of fats and oils, and cyclodextrin, and a water-soluble gelling agent to substantially eliminate protein. A method for producing an vaporized composition.
[6] Produce an ice cream-like aerated emulsified composition containing water, fats and oils, cyclodextrin, and a water-soluble gelling agent containing fats and oils, cyclodextrin, and a water-soluble gelling agent, and substantially free of proteins. Kit to do.
This specification includes the contents described in the specification and / or drawings of Japanese patent applications 2020-017715 and 2020-139995, which are the basis of the priority of the present application.
All publications, patents and patent applications cited herein are incorporated herein by reference in their entirety.
［１］ ５２質量％超の量の水、及び２３質量％未満の量の油脂、ならびにサイクロデキストリン、及び水溶性ゲル化剤を含み、タンパク質を実質的に含まない、アイスクリーム様含気乳化組成物。
［２］ 油脂がキャノーラ油、菜種白絞油、大豆油、コーン油、綿実油、落花生油、ゴマ油、米油、米糠油、ツバキ油、ベニバナ油、オリーブ油、アマニ油、シソ油、エゴマ油、ヒマワリ油、ヤシ油（例えば、パーム油、ココナッツ油）、茶油、アボガド油、ククイナッツ油、グレープシード油、ココアバター、小麦胚芽油、アーモンド油、月見草油、ひまし油、ヘーゼルナッツ油、マカダミアナッツ油、ローズヒップ油、ブドウ油からなる群から選択される一又は複数である、［１］の組成物。
［３］ サイクロデキストリンがα－サイクロデキストリンである、［１］又は［２］の組成物。
［４］ 水溶性ゲル化剤がカルボキシメチルセルロース、グルコマンナン、タマリンドガム、キサンタンガム、ιカラギーナン、ローカストビーンガム、λカラギーナン、κカラギーナン、ジェランガム、アルギン酸塩、グアーガムからなる群から選択される一又は複数である、［１］～［３］のいずれか一の組成物。
［５］ ５２質量％超の量の水、及び２３質量％未満の量の油脂、ならびにサイクロデキストリン、及び水溶性ゲル化剤を混和しタンパク質を実質的に含めない工程を含む、アイスクリーム様含気乳化組成物の製造方法。
［６］ 油脂、サイクロデキストリン、及び水溶性ゲル化剤を含む、水、油脂、サイクロデキストリン、及び水溶性ゲル化剤を含み、タンパク質を実質的に含まないアイスクリーム様含気乳化組成物を製造するためのキット。
本明細書は本願の優先権の基礎である日本国特許出願２０２０－０１７７１５号及び２０２０－１３９９９５号の明細書及び／又は図面に記載される内容を包含する。
本明細書で引用した全ての刊行物、特許および特許出願をそのまま参考として本明細書にとりいれるものとする。 The present invention is based on these new findings and includes the following inventions.
[1] An ice cream-like aerated emulsified composition containing more than 52% by mass of water, less than 23% by mass of fats and oils, and cyclodextrin, and a water-soluble gelling agent, substantially free of protein. thing.
[2] Oils are canola oil, rapeseed white squeezed oil, soybean oil, corn oil, cotton seed oil, peanut oil, sesame oil, rice oil, rice bran oil, camellia oil, benibana oil, olive oil, flaxseed oil, perilla oil, sesame oil, sunflower Oil, palm oil (eg palm oil, coconut oil), tea oil, avocado oil, kukui nut oil, grape seed oil, cocoa butter, wheat germ oil, almond oil, evening primrose oil, castor oil, hazelnut oil, macadamia nut oil, rose The composition of [1], which is one or more selected from the group consisting of hip oil and grape oil.
[3] The composition of [1] or [2], wherein the cyclodextrin is α-cyclodextrin.
[4] One or more of the water-soluble gelling agents selected from the group consisting of carboxymethyl cellulose, glucomannan, tamarind gum, xanthan gum, ι carrageenan, locust bean gum, λ carrageenan, κ carrageenan, gellan gum, alginate, and guar gum. A composition according to any one of [1] to [3].
[5] Ice cream-like inclusion, which comprises a step of mixing more than 52% by mass of water, less than 23% by mass of fats and oils, and cyclodextrin, and a water-soluble gelling agent to substantially eliminate protein. A method for producing an vaporized composition.
[6] Produce an ice cream-like aerated emulsified composition containing water, fats and oils, cyclodextrin, and a water-soluble gelling agent containing fats and oils, cyclodextrin, and a water-soluble gelling agent, and substantially free of proteins. Kit to do.
This specification includes the contents described in the specification and / or drawings of Japanese patent applications 2020-017715 and 2020-139995, which are the basis of the priority of the present application.
All publications, patents and patent applications cited herein are incorporated herein by reference in their entirety.
本発明によれば、アイスクリーム特有の柔らかで滑らかな食感を有するアイスクリーム様含気乳化組成物を提供することができる。
According to the present invention, it is possible to provide an ice cream-like aerated emulsified composition having a soft and smooth texture peculiar to ice cream.
本発明は、水、油脂、サイクロデキストリン、及び水溶性ゲル化剤を含み、タンパク質を実質的に含まないアイスクリーム様含気乳化組成物に関するものである。
The present invention relates to an ice cream-like aerated emulsified composition containing water, fats and oils, cyclodextrin, and a water-soluble gelling agent, and substantially free of proteins.
本発明において「アイスクリーム様含気乳化組成物」とは、一般的なアイスクリームとは異なり原材料に乳、卵等のタンパク質を実質的に含まず、水、油脂、サイクロデキストリン、及び水溶性ゲル化剤の各原料を混和・乳化し凍結したもので、その内部に空気を三次元的に分散して含み、少なくとも一部が凍結状態のまま、０℃以下で食用に供するものである。本発明のアイスクリーム様含気乳化組成物は、一般的なアイスクリーム（例えば、ソフトクリーム、フローズンシェイク等を含む）と同等、又は類似する柔らかで滑らかな良好な食感を有する。
In the present invention, the "ice cream-like aerated emulsified composition" is different from general ice cream in that the raw materials do not substantially contain proteins such as milk and eggs, and water, fats and oils, cyclodextrin, and water-soluble gels. Each raw material of the agent is mixed, emulsified and frozen, and air is three-dimensionally dispersed and contained therein, and at least a part thereof is kept frozen and used for food at 0 ° C. or lower. The ice cream-like aerated emulsified composition of the present invention has a soft, smooth and good texture equivalent to or similar to that of general ice cream (including, for example, soft serve ice cream, frozen shake, etc.).
本発明において「油脂」とは、食用に供される動植物性油脂（食用油とも呼ばれる場合がある）を意味し、アイスクリーム、特に、ラクトアイスやアイスミルクにおいて一般的に使用されるものを利用することができる。このような油脂としては、１０℃における固体脂含有量（ＳＦＣ）が０％～３５％、好ましくは０％～３０％、より好ましくは０％～２５％のものである。当該油脂は、好ましくは２０℃におけるＳＦＣが０％～２５％、好ましくは０％～２０％、より好ましくは０％～１５％のものである。また、当該油脂は、融点が２０℃以上、２３℃以上、２５℃以上、２７℃以上、３０℃以上、又は３５℃以上の範囲にあるものが好ましい。融点の上限は特に限定されないが、例えば、５０℃以下、４５℃以下、又は４０℃以下とすることができる。あるいは、当該油脂は、凝固点が１２℃以下、６℃以下、４℃以下、０℃以下、－３℃以下、－５℃以下、－７℃以下、－１０℃以下、又は－１５℃以下の範囲にあるものが好ましい。凝固点の下限は特に限定されないが、例えば、－２５℃以上、又は－２０℃以上とすることができる。
In the present invention, "fat and oil" means animal and vegetable fats and oils (sometimes also called edible oils) used for food, and ice cream, particularly those commonly used in lacto ice and ice milk, are used. be able to. Such fats and oils have a solid fat content (SFC) at 10 ° C. of 0% to 35%, preferably 0% to 30%, and more preferably 0% to 25%. The fat and oil preferably has an SFC of 0% to 25%, preferably 0% to 20%, and more preferably 0% to 15% at 20 ° C. Further, the fats and oils preferably have a melting point in the range of 20 ° C. or higher, 23 ° C. or higher, 25 ° C. or higher, 27 ° C. or higher, 30 ° C. or higher, or 35 ° C. or higher. The upper limit of the melting point is not particularly limited, but may be, for example, 50 ° C. or lower, 45 ° C. or lower, or 40 ° C. or lower. Alternatively, the fat or oil has a freezing point of 12 ° C. or lower, 6 ° C. or lower, 4 ° C. or lower, 0 ° C. or lower, -3 ° C. or lower, -5 ° C. or lower, -7 ° C. or lower, -10 ° C. or lower, or -15 ° C. or lower. Those in the range are preferred. The lower limit of the freezing point is not particularly limited, but may be, for example, −25 ° C. or higher, or −20 ° C. or higher.
本発明において利用可能な油脂としては、食用植物油脂が好ましく、より具体的には例えば、キャノーラ油、菜種白絞油、大豆油、コーン油、綿実油、落花生油、ゴマ油、米油、米糠油、ツバキ油、ベニバナ油、オリーブ油、アマニ油、シソ油、エゴマ油、ヒマワリ油、ヤシ油（例えば、パーム油、ココナッツ油）、茶油、アボガド油、ククイナッツ油、グレープシード油、ココアバター、小麦胚芽油、アーモンド油、月見草油、ひまし油、ヘーゼルナッツ油、マカダミアナッツ油、ローズヒップ油、ブドウ油等を挙げることができる（これらに限定はされない）。また、食用動物油脂としては、アレルギー物質（例えば、特定原材料７品目及び特定原材料に準ずるもの２１品目より選択される一又は複数の物質）が含まれていないものや、除去されたものが好ましい。油脂はいずれか単独で用いてもよいし、異なる油脂を組み合わせて用いてもよい。
The fats and oils that can be used in the present invention are preferably edible vegetable fats and oils, and more specifically, for example, canola oil, rapeseed white squeezed oil, soybean oil, corn oil, cottonseed oil, peanut oil, sesame oil, rice oil, rice bran oil, and the like. Camellia oil, Benibana oil, Olive oil, Amani oil, Perilla oil, Egoma oil, Sunflower oil, Palm oil (eg palm oil, Coconut oil), Tea oil, Avocado oil, Kukui nut oil, Grape seed oil, Cocoa butter, Wheat germ Examples include, but are not limited to, oils, almond oils, evening primrose oils, rice bran oils, hazelnut oils, macadamia nut oils, rosehip oils, grape oils and the like. The edible animal fats and oils preferably do not contain or have been removed from allergens (for example, one or more substances selected from 7 specific raw materials and 21 items equivalent to the specific raw materials). The fats and oils may be used alone or in combination of different fats and oils.
本発明のアイスクリーム様含気乳化組成物には油脂を、２３質量％未満、好ましくは２２質量％以下、より好ましくは２０質量％以下、さらに好ましくは１８質量％以下、特に好ましくは１６質量％以下、例えば、１４質量％以下、１２質量％以下、又は１０質量％以下の量にて含めることができる。含める油脂の量の下限は０質量％超、好ましくは５質量％以上、例えば６質量％以上、７質量％以上、より好ましくは８質量％以上、例えば９質量％以上、さらに好ましくは１０質量％以上の量にて含めることができる。本発明のアイスクリーム様含気乳化組成物における油脂の含量の範囲は前記上限及び下限の数値よりそれぞれ選択される２つの数値を用いて表すことができる。例えば本発明のアイスクリーム様含気乳化組成物には油脂を、２３質量％未満、０質量％超、２３質量％未満、５質量％以上、好ましくは２２質量％以下、８質量％以上、より好ましくは２０質量％以下、８質量％以上、さらに好ましくは１８質量％以下、８質量％以上、特に好ましくは１６質量％以下、１０質量％以上、例えば、１４質量％以下、８質量％以上、１２質量％以下、８質量％以上、又は１０質量％以下、８質量％以上の範囲より適宜選択される量にて含めることができる。
The ice cream-like aerated emulsified composition of the present invention contains less than 23% by mass, preferably 22% by mass or less, more preferably 20% by mass or less, still more preferably 18% by mass or less, and particularly preferably 16% by mass. Hereinafter, it can be included in an amount of, for example, 14% by mass or less, 12% by mass or less, or 10% by mass or less. The lower limit of the amount of fats and oils to be included is more than 0% by mass, preferably 5% by mass or more, for example, 6% by mass or more, 7% by mass or more, more preferably 8% by mass or more, for example, 9% by mass or more, still more preferably 10% by mass. It can be included in the above amount. The range of the content of fats and oils in the ice cream-like aerated emulsified composition of the present invention can be expressed by using two numerical values selected from the upper and lower limit values. For example, in the ice cream-like aerated emulsifying composition of the present invention, fats and oils are added to less than 23% by mass, more than 0% by mass, less than 23% by mass, 5% by mass or more, preferably 22% by mass or less, 8% by mass or more. It is preferably 20% by mass or less, 8% by mass or more, more preferably 18% by mass or less, 8% by mass or more, particularly preferably 16% by mass or less, 10% by mass or more, for example, 14% by mass or less, 8% by mass or more. It can be included in an amount appropriately selected from the range of 12% by mass or less, 8% by mass or more, or 10% by mass or less, 8% by mass or more.
本発明のアイスクリーム様含気乳化組成物において、油脂の量を２３質量％未満に調整することによって、凍結した際に一般的なアイスクリームと同等、又は類似する柔らかで滑らかな良好な食感を達成することができる。一方、油脂の量が５質量％よりも少ないと乳化が不十分となり、凍結してアイスクリーム様の食感が得られない場合があり、一方、油脂の量が２３質量％以上となる場合には粘り気を帯び、風味を損なう場合がある。
In the ice cream-like aerated emulsified composition of the present invention, by adjusting the amount of fats and oils to less than 23% by mass, a soft, smooth and good texture equivalent to or similar to general ice cream when frozen is obtained. Can be achieved. On the other hand, if the amount of fats and oils is less than 5% by mass, emulsification becomes insufficient and the texture may freeze and an ice cream-like texture may not be obtained. On the other hand, when the amount of fats and oils is 23% by mass or more. May be sticky and spoil the flavor.
本発明のアイスクリーム様含気乳化組成物において、水は凍結前に油脂を乳化して他の成分と共に水中油型エマルジョン形成することが可能な任意の量で含むことができ、例えば、５２質量％超、好ましくは５４質量％以上、例えば５５質量％以上、５６質量％以上、５７質量％以上、より好ましくは５８質量％以上、例えば６０質量％以上、さらに好ましくは６２質量％以上、例えば６４質量％以上、６６質量％以上の量にて含めることができる。含める水の量の上限は、特に限定されないが、９０質量％以下、例えば８５質量％以下、８０質量％以下、７５質量％以下、７０質量％以下、とすることができる。本発明のアイスクリーム様含気乳化組成物における水の含量の範囲は前記上限及び下限の数値よりそれぞれ選択される２つの数値を用いて表すことができる。例えば、本発明のアイスクリーム様含気乳化組成物における水の含量は、５２質量％超、９０質量％以下、好ましくは５４質量％以上、９０質量％以下、より好ましくは５８質量％以上、９０質量％以下、さらに好ましくは６２質量％以上、９０質量％以下、例えば、６６質量％以上、９０質量％以下の範囲より適宜選択することができる。水の量が５２質量％以下となる場合には、油脂の乳化が不十分となり、凍結した際にアイスクリーム様の食感が得られず、口の中でべたつきが感じられる場合がある。
In the ice cream-like aerated emulsifying composition of the present invention, water can be contained in any amount capable of emulsifying fats and oils before freezing to form an oil-in-water emulsion together with other components, for example, 52% by mass. % More than, preferably 54% by mass or more, for example 55% by mass or more, 56% by mass or more, 57% by mass or more, more preferably 58% by mass or more, for example 60% by mass or more, still more preferably 62% by mass or more, for example 64 It can be contained in an amount of mass% or more and 66 mass% or more. The upper limit of the amount of water to be included is not particularly limited, but may be 90% by mass or less, for example, 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less. The range of water content in the ice cream-like aerated emulsified composition of the present invention can be expressed using two numerical values selected from the upper and lower limit values, respectively. For example, the content of water in the ice cream-like aerated emulsifying composition of the present invention is more than 52% by mass, 90% by mass or less, preferably 54% by mass or more, 90% by mass or less, more preferably 58% by mass or more, 90. It can be appropriately selected from the range of mass% or less, more preferably 62% by mass or more and 90% by mass or less, for example, 66% by mass or more and 90% by mass or less. When the amount of water is 52% by mass or less, the emulsification of fats and oils is insufficient, and when frozen, an ice cream-like texture may not be obtained and stickiness may be felt in the mouth.
本発明において「サイクロデキストリン」は、ブドウ糖を構成単位とする環状無還元マルトオリゴ糖を意味し、ブドウ糖の数が６つのα－サイクロデキストリン、７つのβ－サイクロデキストリン、８つのγ－サイクロデキストリンが挙げられる。本発明においては、α－、β－、及びγ－サイクロデキストリン、ならびにそれらの任意の組み合わせを用いることができる。好ましくはα－サイクロデキストリンを使用する。α－サイクロデキストリンは水への溶解性が高く、凍結した際にざらつきの少ないアイスクリーム様含気乳化組成物を得ることができる。
In the present invention, "cyclodextrin" means a cyclic non-reducing maltooligosaccharide having glucose as a constituent unit, and examples thereof include α-cyclodextrin having 6 glucose numbers, 7 β-cyclodextrins, and 8 γ-cyclodextrins. Be done. In the present invention, α-, β-, and γ-cyclodextrin, and any combination thereof can be used. Preferably α-cyclodextrin is used. α-Cyclodextrin is highly soluble in water, and an ice cream-like aerated emulsified composition with less roughness when frozen can be obtained.
本発明において「水溶性ゲル化剤」とは、一般的に、水に溶解し、粘性を付与する物質（増粘剤、増粘安定剤、糊料等とも呼ばれる場合がある）を意味する。このような水溶性ゲル化剤としては増粘多糖類を用いることができ、例えば、カルボキシメチルセルロース、グルコマンナン、タマリンドガム、キサンタンガム、ιカラギーナン、ローカストビーンガム、λカラギーナン、κカラギーナン、ジェランガム、アルギン酸ナトリウム、グアーガム等を挙げることができる。水溶性ゲル化剤はいずれか単独で用いてもよいし、異なる水溶性ゲル化剤を組み合わせて用いてもよい。より好ましくは、水溶性ゲル化剤はカルボキシメチルセルロース、グルコマンナン、タマリンドガム、キサンタンガム、ιカラギーナン、ローカストビーンガム、λカラギーナン、κカラギーナン、ジェランガム、アルギン酸ナトリウムであり、さらに好ましくは、水溶性ゲル化剤はカルボキシメチルセルロース、グルコマンナン、キサンタンガム、ιカラギーナン、ローカストビーンガムであり、特に好ましくは、水溶性ゲル化剤はカルボキシメチルセルロース、グルコマンナン、キサンタンガムである。
In the present invention, the "water-soluble gelling agent" generally means a substance that dissolves in water and imparts viscosity (sometimes also referred to as a thickener, a thickening stabilizer, a paste, etc.). Thickening polysaccharides can be used as such water-soluble gelling agents, for example, carboxymethyl cellulose, glucomannan, tamarind gum, xanthan gum, ι carrageenan, locust bean gum, λ carrageenan, κ carrageenan, gellan gum, sodium alginate. , Guar gum and the like. The water-soluble gelling agent may be used alone or in combination of different water-soluble gelling agents. More preferably, the water-soluble gelling agent is carboxymethyl cellulose, glucomannan, tamarind gum, xanthan gum, ι carrageenan, locust bean gum, λ carrageenan, κ carrageenan, gellan gum, sodium alginate, and more preferably the water-soluble gelling agent. Is carboxymethyl cellulose, glucomannan, xanthan gum, ι carrageenan, locust bean gum, and particularly preferably, the water-soluble gelling agent is carboxymethyl cellulose, glucomannan, xanthan gum.
サイクロデキストリンと水溶性ゲル化剤とは併用することによって、組成物中の油脂の分散性を高め、乳化安定性を付与することができ、これにより当該組成物を凍結した際に一般的なアイスクリームと同等、又は類似する柔らかで滑らかな良好な食感を付与することができる。
When cyclodextrin and a water-soluble gelling agent are used in combination, the dispersibility of fats and oils in the composition can be enhanced and emulsion stability can be imparted, whereby ice cream that is commonly used when the composition is frozen can be imparted. It can give a good texture that is as soft and smooth as or similar to cream.
例えば、本発明のアイスクリーム様含気乳化組成物中にはサイクロデキストリンを、０．１質量％以上、好ましくは０．５質量％以上、例えば０．６質量％以上、０．７質量％以上、０．８質量％以上、０．９質量％以上、より好ましくは１質量％以上、例えば１．５質量％以上、さらに好ましくは２質量％以上、例えば２．５質量％以上、の量にて含めることができる。含めるサイクロデキストリンの量の上限は、特に限定されないが、５質量％以下、例えば４．５質量％以下、４質量％以下、３．５質量％以下、好ましくは３質量％以下とすることができる。本発明のアイスクリーム様含気乳化組成物におけるサイクロデキストリンの含量の範囲は前記上限及び下限の数値よりそれぞれ選択される２つの数値を用いて表すことができる。例えば、本発明のアイスクリーム様含気乳化組成物におけるサイクロデキストリンの含量は、０．１質量％～５質量％、好ましくは０．５質量％～３質量％、より好ましくは１質量％～３質量％の範囲より適宜選択される量で含めることができる。併せて、本発明のアイスクリーム様含気乳化組成物中には水溶性ゲル化剤を、０．０１質量％以上、好ましくは０．０５質量％以上、より好ましくは０．１質量％以上、例えば０．１５質量％以上、の量にて含めることができる。含める水溶性ゲル化剤の量の上限は、特に限定されないが、５質量％以下、好ましくは２質量％以下、より好ましくは１質量％以下、さらに好ましくは０．５質量％以下、例えば０．４質量％以下、３．５質量％以下、とすることができる。本発明のアイスクリーム様含気乳化組成物における水溶性ゲル化剤の含量の範囲は前記上限及び下限の数値よりそれぞれ選択される２つの数値を用いて表すことができる。例えば、本発明のアイスクリーム様含気乳化組成物における水溶性ゲル化剤の含量は、０．０１質量％～５質量％、好ましくは０．０１質量％～２質量％、より好ましくは０．０５質量％～１質量％、さらに好ましくは０．１質量％～０．５質量％の範囲より適宜選択される量で含めることができる。サイクロデキストリン及び水溶性ゲル化剤の量がそれぞれ上記範囲よりも少ないと当該組成物の乳化安定性が不十分となる場合があり、一方、サイクロデキストリン及び水溶性ゲル化剤の量がそれぞれ上記範囲よりも多い場合には当該組成物の粘性が高くなりすぎる場合があり、いずれにおいても凍結した際に、一般的なアイスクリームと同等、又は類似する柔らかで滑らかな良好な食感が得られない場合がある。
For example, in the ice cream-like aerated emulsifying composition of the present invention, cyclodextrin is contained in an amount of 0.1% by mass or more, preferably 0.5% by mass or more, for example, 0.6% by mass or more and 0.7% by mass or more. , 0.8% by mass or more, 0.9% by mass or more, more preferably 1% by mass or more, for example, 1.5% by mass or more, still more preferably 2% by mass or more, for example 2.5% by mass or more. Can be included. The upper limit of the amount of cyclodextrin to be included is not particularly limited, but may be 5% by mass or less, for example, 4.5% by mass or less, 4% by mass or less, 3.5% by mass or less, preferably 3% by mass or less. .. The range of the cyclodextrin content in the ice cream-like aerated emulsified composition of the present invention can be expressed by using two numerical values selected from the upper and lower limit values, respectively. For example, the content of cyclodextrin in the ice cream-like aerated emulsified composition of the present invention is 0.1% by mass to 5% by mass, preferably 0.5% by mass to 3% by mass, and more preferably 1% by mass to 3. It can be included in an amount appropriately selected from the range of mass%. In addition, in the ice cream-like aerated emulsified composition of the present invention, a water-soluble gelling agent is contained in an amount of 0.01% by mass or more, preferably 0.05% by mass or more, more preferably 0.1% by mass or more. For example, it can be contained in an amount of 0.15% by mass or more. The upper limit of the amount of the water-soluble gelling agent to be included is not particularly limited, but is 5% by mass or less, preferably 2% by mass or less, more preferably 1% by mass or less, still more preferably 0.5% by mass or less, for example, 0. It can be 4% by mass or less and 3.5% by mass or less. The range of the content of the water-soluble gelling agent in the ice cream-like aerated emulsifying composition of the present invention can be expressed by using two numerical values selected from the upper and lower limit values. For example, the content of the water-soluble gelling agent in the ice cream-like aerated emulsified composition of the present invention is 0.01% by mass to 5% by mass, preferably 0.01% by mass to 2% by mass, and more preferably 0. It can be contained in an amount appropriately selected from the range of 05% by mass to 1% by mass, more preferably 0.1% by mass to 0.5% by mass. If the amounts of cyclodextrin and water-soluble gelling agent are smaller than the above ranges, the emulsion stability of the composition may be insufficient, while the amounts of cyclodextrin and water-soluble gelling agent are in the above ranges, respectively. If it is more than that, the viscosity of the composition may become too high, and in any case, when frozen, a soft, smooth and good texture equivalent to or similar to that of general ice cream cannot be obtained. In some cases.
本発明のアイスクリーム様含気乳化組成物は、タンパク質を実質的に含まないものとすることができる。タンパク質は一般的に、疎水性アミノ酸残基と親水性アミノ酸残基とから構成され、その両親媒性の特性から乳化作用を有する。そのため、多くの乳化食品において、タンパク質は乳化剤としての機能を果たしている。一般的なアイスクリームでは、原料として含まれる乳や卵に含まれるタンパク質がこの機能を果たしている。一方、本発明においては、水、油脂、サイクロデキストリン、及び水溶性ゲル化剤を含む水中油型エマルジョンを含んでなり、乳化剤として機能するタンパク質を用いなくてもよい。したがって、本発明において「タンパク質を実質的に含まず」や「タンパク質を実質的に含まない」とは、本発明のアイスクリーム様含気乳化組成物においてタンパク質が乳化作用を発揮する態様で含まれないことを意味し、あらゆるタンパク質が一切含まれないことを必ずしも意味するものではない。好ましくは、本発明のアイスクリーム様含気乳化組成物１ｇ当たりにおいて、特定原材料（アレルギー物質）等由来のタンパク質含量が１０μｇ未満であることを意味し、さらに好ましくは本発明のアイスクリーム様含気乳化組成物において、卵や乳をはじめとするアレルギー物質（例えば、特定原材料７品目及び特定原材料に準ずるもの２１品目より選択される一又は複数の物質）となるタンパク質が一切含まれないことを意味する。
The ice cream-like aerated emulsified composition of the present invention can be substantially free of protein. Proteins are generally composed of hydrophobic amino acid residues and hydrophilic amino acid residues, and have an emulsifying action due to their amphipathic properties. Therefore, in many emulsified foods, the protein functions as an emulsifier. In general ice cream, the protein contained in milk and eggs contained as a raw material fulfills this function. On the other hand, in the present invention, an oil-in-water emulsion containing water, fats and oils, cyclodextrin, and a water-soluble gelling agent may be contained, and a protein that functions as an emulsifier may not be used. Therefore, in the present invention, "substantially free of protein" and "substantially free of protein" are included in the ice cream-like aerobic emulsification composition of the present invention in such a manner that the protein exerts an emulsifying action. It does not necessarily mean that it does not contain any protein at all. Preferably, it means that the protein content derived from a specific raw material (allergic substance) or the like is less than 10 μg per 1 g of the ice cream-like air-containing emulsified composition of the present invention, and more preferably, the ice cream-like air-containing emulsified composition of the present invention. It means that the emulsified composition does not contain any protein that is an allergic substance such as eggs and milk (for example, one or more substances selected from 7 items of specific raw materials and 21 items equivalent to specific raw materials). do.
本発明において、凍結して得られたアイスクリーム様含気乳化組成物の内部に三次元的に分散して含まれる空気の量（含気率）は「オーバーラン（％）」によって示すことができる。本発明のアイスクリーム様含気乳化組成物のオーバーラン（％）は従来公知の手法（食衛誌．Ｖｏｌ．９，Ｎｏ．５，４０９－４１３頁，１９６８；Ｍｉｌｋ Ｓｃｉｅｎｃｅ．Ｖｏｌ．５９，Ｎｏ．１，３７－４７頁，２０１０）に基づいて、下記式を用いて算出することができる。
In the present invention, the amount (air content) of air contained three-dimensionally dispersed inside the ice cream-like aerated emulsified composition obtained by freezing can be indicated by "overrun (%)". can. The overrun (%) of the ice cream-like aerated emulsified composition of the present invention is a conventionally known method (Shokuei Magazine. Vol. 9, No. 5, 409-413, 1968; Milk Science. Vol. 59, No. It can be calculated using the following formula based on pages 1, 37-47, 2010).
本発明のアイスクリーム様含気乳化組成物のオーバーラン（％）は１３％以上であり、好ましくは１４％以上であり、より好ましくは１６％以上、さらに好ましくは１８％以上であり、特に好ましくは２０％以上であり、とりわけ好ましくは２２％以上である。本発明のアイスクリーム様含気乳化組成物は、１３％以上のオーバーラン（％）を有することにより、一般的なアイスクリームと同等、又は類似する柔らかで滑らかな良好な食感を達成することができる。一方、当該組成物のオーバーラン（％）が１３％未満である場合には、一般的なアイスクリームと比較して、粘り気を有し、ふんわりとした食感を達成できない場合がある。
The overrun (%) of the ice cream-like aerated emulsified composition of the present invention is 13% or more, preferably 14% or more, more preferably 16% or more, still more preferably 18% or more, and particularly preferably. Is 20% or more, and particularly preferably 22% or more. The ice cream-like aerated emulsified composition of the present invention has an overrun (%) of 13% or more to achieve a soft, smooth and good texture equivalent to or similar to that of general ice cream. Can be done. On the other hand, when the overrun (%) of the composition is less than 13%, it may not be possible to achieve a sticky and fluffy texture as compared with general ice cream.
本発明のアイスクリーム様含気乳化組成物には、上記成分に加えて、必要に応じてさらに、飲食品の製造において通常用いられている保存剤、防腐剤、酸化防止剤、着色剤、溶剤、溶解補助剤、等張化剤、矯味矯臭剤、ｐＨ調整剤、香料、甘味料、呈味成分、酸味料等のその他の成分を配合することができる。これらその他の成分の配合量は、本発明において所望される、一般的なアイスクリームと同等、又は類似する良好な食感が妨げられない範囲で、適宜選択することができる。
In the ice cream-like aerated emulsified composition of the present invention, in addition to the above components, if necessary, a preservative, a preservative, an antioxidant, a coloring agent, and a solvent usually used in the production of foods and drinks are further added. , Dissolving aids, tonicity agents, flavoring agents, pH regulators, flavors, sweeteners, taste components, acidulants and other other components can be blended. The blending amount of these other ingredients can be appropriately selected as long as the good texture equivalent to or similar to that of general ice cream desired in the present invention is not hindered.
本発明のアイスクリーム様含気乳化組成物は、水、油脂、サイクロデキストリン、及び水溶性ゲル化剤、ならびに必要に応じて、その他の成分を混和、攪拌し、得られた乳化組成物を凍結することにより製造することができる。各成分は全て一緒に混和、攪拌してもよいし、各成分を別々にもしくは任意の組み合わせで順次添加して（順序は問わない）混和、攪拌してもよい。混和、攪拌して得られた乳化組成物は、加熱殺菌処理等に付すことができる。得られたアイスクリーム様含気乳化組成物は、適当な容器に充填された後、必要に応じて－３℃～－１０℃のフリージング工程（水分の凍結と空気の混入を行う工程）を経て、－１０℃～－３０℃にて凍結させる。フリージング及び／又は凍結の工程は、必要に応じて攪拌しながら行うことができる。凍結した乳化組成物は、－３℃～－３０℃にて保存及び／又は提供することができる。
The ice cream-like aerated emulsified composition of the present invention is mixed and stirred with water, fats and oils, cyclodextrin, and a water-soluble gelling agent, and if necessary, other components, and the obtained emulsified composition is frozen. Can be manufactured by All the components may be mixed and stirred together, or each component may be added separately or sequentially in any combination (in any order) and mixed and stirred. The emulsified composition obtained by mixing and stirring can be subjected to heat sterilization treatment and the like. The obtained ice cream-like aerated emulsified composition is filled in a suitable container and then subjected to a freezing step (a step of freezing water and mixing air) at -3 ° C to -10 ° C, if necessary. , Freeze at -10 ° C to -30 ° C. The freezing and / or freezing steps can be performed with stirring, if necessary. The frozen emulsified composition can be stored and / or provided at -3 ° C to -30 ° C.
本発明はまた、本発明のアイスクリーム様含気乳化組成物を製造するためのキットに関する。キットには、油脂、サイクロデキストリン、及び水溶性ゲル化剤、必要に応じて、その他の成分や水、が含まれ、それらは個別に別々の容器に、又は任意の組み合わせで別々の容器に収容することができる。
The present invention also relates to a kit for producing the ice cream-like aerated emulsified composition of the present invention. The kit contains fats and oils, cyclodextrins, and water-soluble gelling agents, and if necessary, other ingredients and water, which are individually contained in separate containers or in any combination in separate containers. can do.
キットに含まれる、油脂、サイクロデキストリン、及び水溶性ゲル化剤、ならびに、その他の成分は、粉末や顆粒等の固形の形態としてもよいし（必要に応じて賦形剤等を利用してもよい）、水溶液や分散液等の液体の形態としてもよい。各成分はその形態に応じて、容器に収容される前、又は収容された後に加熱殺菌処理等に付され、キットの構成要素とすることができる。
The fats and oils, cyclodextrin, water-soluble gelling agent, and other components contained in the kit may be in the form of solids such as powders and granules (excipients and the like may be used if necessary). It may be in the form of a liquid such as an aqueous solution or a dispersion. Depending on the form of each component, each component can be subjected to heat sterilization treatment or the like before or after being stored in a container to form a component of the kit.
キットは上述の本発明のアイスクリーム様含気乳化組成物の製造方法にしたがって利用することができ、ボール等の容器に、水（キットのいずれかの成分が液体の形態である場合、それに含まれる水を利用することができる）、油脂、サイクロデキストリン、及び、水溶性ゲル化剤、必要に応じてその他の成分を加えて、ミキサーやブレンダー等を用いて混合、攪拌し、次いで、得られた乳化組成物を適当な容器に充填し、必要に応じて－３℃～－１０℃のフリージング工程を経て、－１０℃～－３０℃にて凍結させることによって、本発明のアイスクリーム様含気乳化組成物を得ることができる。フリージング及び／又は凍結の工程は、必要に応じて攪拌しながら行うことができる。
以下、本発明を実施例により、更に詳しく説明するが、本発明はこれらの実施例に限定されるものではない。 The kit can be used according to the method for producing the ice cream-like aerated emulsified composition of the present invention described above, and is contained in a container such as a bowl of water (if any component of the kit is in the form of a liquid, it is contained therein). Water can be used), fats and oils, cyclodextrin, and water-soluble gelling agent, and other ingredients if necessary, mixed and stirred using a mixer, blender, etc., and then obtained. The ice cream-like composition of the present invention is contained by filling the emulsified composition in a suitable container, and if necessary, subject to a freezing step of -3 ° C to -10 ° C and then freezing at -10 ° C to -30 ° C. An vaporized composition can be obtained. The freezing and / or freezing steps can be performed with stirring, if necessary.
Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.
以下、本発明を実施例により、更に詳しく説明するが、本発明はこれらの実施例に限定されるものではない。 The kit can be used according to the method for producing the ice cream-like aerated emulsified composition of the present invention described above, and is contained in a container such as a bowl of water (if any component of the kit is in the form of a liquid, it is contained therein). Water can be used), fats and oils, cyclodextrin, and water-soluble gelling agent, and other ingredients if necessary, mixed and stirred using a mixer, blender, etc., and then obtained. The ice cream-like composition of the present invention is contained by filling the emulsified composition in a suitable container, and if necessary, subject to a freezing step of -3 ° C to -10 ° C and then freezing at -10 ° C to -30 ° C. An vaporized composition can be obtained. The freezing and / or freezing steps can be performed with stirring, if necessary.
Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.
１．実験方法
（１）アイスクリーム様含気乳化組成物の作製
以下の表１の配合にしたがって、実施例１－５、ならびに比較例１－８のアイスクリーム様含気乳化組成物を作製した。表中の各成分の量は質量％にて示される。油脂として各種食用植物油脂（ヤシ油（パーム油）、ヒマワリ油、キャノーラ油、米油）を使用した。比較例３は、油脂に代えてタンパク質（牛乳や卵黄）を含んでなり、一般的なアイスクリームに相当するものである。 1. 1. Experimental Method (1) Preparation of Ice Cream-like Air-Containing Emulsified Composition The ice cream-like air-containing emulsified composition of Example 1-5 and Comparative Example 1-8 was prepared according to the formulation shown in Table 1 below. The amount of each component in the table is shown in% by mass. Various edible vegetable oils (palm oil, sunflower oil, canola oil, rice oil) were used as the oils and fats. Comparative Example 3 contains proteins (milk and egg yolk) instead of fats and oils, and is equivalent to general ice cream.
（１）アイスクリーム様含気乳化組成物の作製
以下の表１の配合にしたがって、実施例１－５、ならびに比較例１－８のアイスクリーム様含気乳化組成物を作製した。表中の各成分の量は質量％にて示される。油脂として各種食用植物油脂（ヤシ油（パーム油）、ヒマワリ油、キャノーラ油、米油）を使用した。比較例３は、油脂に代えてタンパク質（牛乳や卵黄）を含んでなり、一般的なアイスクリームに相当するものである。 1. 1. Experimental Method (1) Preparation of Ice Cream-like Air-Containing Emulsified Composition The ice cream-like air-containing emulsified composition of Example 1-5 and Comparative Example 1-8 was prepared according to the formulation shown in Table 1 below. The amount of each component in the table is shown in% by mass. Various edible vegetable oils (palm oil, sunflower oil, canola oil, rice oil) were used as the oils and fats. Comparative Example 3 contains proteins (milk and egg yolk) instead of fats and oils, and is equivalent to general ice cream.
各配合にしたがって原料をとり合計１００ｇ（撹拌前重量）についての体積（撹拌前体積）をメスシリンダーで計測した後、２０，０００ｒｐｍ（ＫＩＮＥＭＡＴＩＣＡ社製ポリトロン、ｔｙｐｅ３０２０／２）で１０分間撹拌して混和し、－１８℃で１０時間凍結して、アイスクリーム様含気乳化組成物を調製した。
Take the raw materials according to each formulation, measure the volume (volume before stirring) for a total of 100 g (weight before stirring) with a measuring cylinder, and then stir at 20,000 rpm (Polytron manufactured by KINEMATICA, type3020 / 2) for 10 minutes to mix. Then, it was frozen at -18 ° C. for 10 hours to prepare an ice cream-like aerated emulsified composition.
得られた実施例１－５のアイスクリーム様含気乳化組成物は、比較例３の一般的なアイスクリームと同様の柔らかさや滑らかさを有するものであった。一方、比較例１，２，４－８のアイスクリーム様含気乳化組成物は、実施例１－５のアイスクリーム様含気乳化組成物や比較例３の一般的なアイスクリームと比較して、粘り気を有し、ふんわりとした食感を有するものではなかった。
The obtained ice cream-like aerated emulsified composition of Example 1-5 had the same softness and smoothness as the general ice cream of Comparative Example 3. On the other hand, the ice cream-like aerated emulsified compositions of Comparative Examples 1, 2 and 4-8 were compared with the ice cream-like aerated emulsified composition of Example 1-5 and the general ice cream of Comparative Example 3. It was sticky and did not have a fluffy texture.
（２）アイスクリーム様含気乳化組成物の含気率（オーバーラン（％））の測定
得られた各アイスクリーム様含気乳化組成物を－４℃環境下で、５２．２１ｍＬ容積（撹拌後体積）の容器に移し、すり切りいっぱいとしたときの組成物重量（撹拌後重量）を計測した。 (2) Measurement of the aeration rate (overrun (%)) of the ice cream-like aerated emulsified composition Each of the obtained ice cream-like aerated emulsified compositions was subjected to 52.21 mL volume (stirring) in a -4 ° C environment. The composition weight (weight after stirring) was measured when the mixture was transferred to a container (after volume) and fully ground.
得られた各アイスクリーム様含気乳化組成物を－４℃環境下で、５２．２１ｍＬ容積（撹拌後体積）の容器に移し、すり切りいっぱいとしたときの組成物重量（撹拌後重量）を計測した。 (2) Measurement of the aeration rate (overrun (%)) of the ice cream-like aerated emulsified composition Each of the obtained ice cream-like aerated emulsified compositions was subjected to 52.21 mL volume (stirring) in a -4 ° C environment. The composition weight (weight after stirring) was measured when the mixture was transferred to a container (after volume) and fully ground.
上記計測した撹拌前重量及び撹拌前体積ならびに撹拌後重量及び撹拌後体積の値よりオーバーラン（％）を上述の式を用いて算出した。各配合の撹拌前重量及び撹拌前体積の値、得られた各アイスクリーム様含気乳化組成物の撹拌後重量及び撹拌後体積の値、ならびに算出された各オーバーラン（％）の値を以下の表２に示す。
The overrun (%) was calculated from the measured pre-stirring weight and pre-stirring volume, and the post-stirring weight and post-stirring volume values using the above formula. The values of the pre-stirring weight and pre-stirring volume of each formulation, the post-stirring weight and post-stirring volume values of each ice cream-like aerated emulsified composition obtained, and the calculated overrun (%) values are as follows. It is shown in Table 2 of.
実施例１－５及び比較例１，２，４－８の各アイスクリーム様含気乳化組成物の油脂配合量（質量％）とオーバーラン（％）と関係を示すグラフを図１に示す。
FIG. 1 shows a graph showing the relationship between the fat content (mass%) and overrun (%) of each ice cream-like aerated emulsified composition of Examples 1-5 and Comparative Examples 1, 2 and 4-8.
この結果より、いずれの油脂を用いた場合においても、油脂配合量が２０～２５質量％の間にオーバーラン（％）が急激に変化することが確認され、特に２０～２３質量％の間に存在する変曲点により、油脂配合量を２３質量％未満とすることによって、オーバーラン（％）を比較的高い値に維持できることが明らかとなった。
From this result, it was confirmed that the overrun (%) changed abruptly when the amount of the fat and oil blended was between 20 and 25% by mass, and particularly between 20 and 23% by mass, regardless of which fat or oil was used. It was clarified that the overrun (%) can be maintained at a relatively high value by setting the amount of fat and oil to be less than 23% by mass due to the existing inflection points.
（２）サイクロデキストリンと水溶性ゲル化剤との併用効果
以下の表３の配合にしたがって、各成分を２０，０００ｒｐｍで１０分間撹拌して混和した後、各組成物中の油滴の状態を顕微鏡で観察した。表中の各成分の量は質量％にて示される。 (2) Effect of combined use of cyclodextrin and water-soluble gelling agent According to the formulation shown in Table 3 below, each component was stirred and mixed at 20,000 rpm for 10 minutes, and then the state of oil droplets in each composition was changed. Observed with a microscope. The amount of each component in the table is shown in% by mass.
以下の表３の配合にしたがって、各成分を２０，０００ｒｐｍで１０分間撹拌して混和した後、各組成物中の油滴の状態を顕微鏡で観察した。表中の各成分の量は質量％にて示される。 (2) Effect of combined use of cyclodextrin and water-soluble gelling agent According to the formulation shown in Table 3 below, each component was stirred and mixed at 20,000 rpm for 10 minutes, and then the state of oil droplets in each composition was changed. Observed with a microscope. The amount of each component in the table is shown in% by mass.
各組成物中の油滴の観察結果を図２に示す。
サイクロデキストリン及び水溶性ゲル化剤を併用する実施例Ａにおいて、油滴は細かく、かつ組成物全体に分散して存在していることが観察された（図２（１））。このような組成物を凍結することによって、標準的なアイスクリームと同様の柔らかさや滑らかさを有するアイスクリーム様含気乳化組成物を達成することができる。 The observation results of oil droplets in each composition are shown in FIG.
In Example A in which cyclodextrin and a water-soluble gelling agent were used in combination, it was observed that the oil droplets were finely distributed and present in the entire composition (FIG. 2 (1)). By freezing such a composition, an ice cream-like aerated emulsified composition having the same softness and smoothness as a standard ice cream can be achieved.
サイクロデキストリン及び水溶性ゲル化剤を併用する実施例Ａにおいて、油滴は細かく、かつ組成物全体に分散して存在していることが観察された（図２（１））。このような組成物を凍結することによって、標準的なアイスクリームと同様の柔らかさや滑らかさを有するアイスクリーム様含気乳化組成物を達成することができる。 The observation results of oil droplets in each composition are shown in FIG.
In Example A in which cyclodextrin and a water-soluble gelling agent were used in combination, it was observed that the oil droplets were finely distributed and present in the entire composition (FIG. 2 (1)). By freezing such a composition, an ice cream-like aerated emulsified composition having the same softness and smoothness as a standard ice cream can be achieved.
一方、サイクロデキストリンを含むが、水溶性ゲル化剤を含まない比較例Ａにおいては、実施例Ａと比べて油滴は大きく、また組成物中に密に存在しているところと疎になっているところがあり、分散が一様ではないことが観察された（図２（２））。このような組成物を凍結すると、組成物中の氷結晶が大きくなりザリザリとした食感を生じ、標準的なアイスクリームと同様の柔らかさや滑らかさを達成することはできなかった。また、乳化安定性が低いことからソフトクリーム様とした場合に保形性が乏しく、すぐに溶けてしまうことが確認された。
On the other hand, in Comparative Example A containing cyclodextrin but not containing the water-soluble gelling agent, the oil droplets were larger than those in Example A, and the oil droplets were sparsely present in the composition. It was observed that there were some spots and the dispersion was not uniform (Fig. 2 (2)). When such a composition was frozen, the ice crystals in the composition became large and a rough texture was produced, and it was not possible to achieve the same softness and smoothness as standard ice cream. In addition, it was confirmed that the soft serve ice cream has poor shape retention due to its low emulsification stability and dissolves immediately.
そして、水溶性ゲル化剤を含むが、サイクロデキストリンを含まない比較例Ｃにおいては、非常に大きな油滴が組成物中に分散していることが観察された（図２（３））。比較例Ｃは、サイクロデキストリンを含まないため厳密には乳化しておらず、水溶性ゲル化剤により若干粘度が増加しているだけの組成物であった。このような組成物を凍結すると、氷結晶がかなり大きくなり氷菓のようなじゃりじゃりした食感を有することが確認され、標準的なアイスクリームと同様の柔らかさや滑らかさを達成することはできなかった。
Then, in Comparative Example C containing a water-soluble gelling agent but not containing cyclodextrin, it was observed that very large oil droplets were dispersed in the composition (Fig. 2 (3)). Comparative Example C was a composition that was not strictly emulsified because it did not contain cyclodextrin, and whose viscosity was only slightly increased by the water-soluble gelling agent. When such a composition is frozen, it has been confirmed that the ice crystals become considerably large and have a crunchy texture like ice cream, and it is not possible to achieve the same softness and smoothness as standard ice cream. rice field.
この結果より、水及び油脂を含む組成物に、水溶性ゲル化剤とサイクロデキストリンとを併用することにより、組成物中に油脂を細かく一様に分散させることができ、これを凍結することによりアイスクリーム特有の柔らかで滑らかな食感を有するアイスクリーム様含気乳化組成物が得られることが確認された。水及び油脂を含む組成物に水溶性ゲル化剤とサイクロデキストリンとを配合した組成物の形態は、水溶性ゲル化剤又はサイクロデキストリンのいずれかを配合した組成物のいずれの形態とも明らかに異なるものであり、水溶性ゲル化剤とサイクロデキストリンとの併用によりもたらされる効果は、いずれかを単独で配合した組成物からは予測し得ないものであった。
From this result, by using a water-soluble gelling agent and cyclodextrin in combination with a composition containing water and fats and oils, the fats and oils can be finely and uniformly dispersed in the composition, and by freezing this, the fats and oils can be finely and uniformly dispersed. It was confirmed that an ice cream-like aerated emulsified composition having a soft and smooth texture peculiar to ice cream can be obtained. The form of a composition containing a water-soluble gelling agent and cyclodextrin in a composition containing water and fats and oils is clearly different from any form of a composition containing either a water-soluble gelling agent or cyclodextrin. However, the effect brought about by the combined use of the water-soluble gelling agent and cyclodextrin was unpredictable from the composition in which either one was blended alone.
From this result, by using a water-soluble gelling agent and cyclodextrin in combination with a composition containing water and fats and oils, the fats and oils can be finely and uniformly dispersed in the composition, and by freezing this, the fats and oils can be finely and uniformly dispersed. It was confirmed that an ice cream-like aerated emulsified composition having a soft and smooth texture peculiar to ice cream can be obtained. The form of a composition containing a water-soluble gelling agent and cyclodextrin in a composition containing water and fats and oils is clearly different from any form of a composition containing either a water-soluble gelling agent or cyclodextrin. However, the effect brought about by the combined use of the water-soluble gelling agent and cyclodextrin was unpredictable from the composition in which either one was blended alone.
Claims (6)
- ５２質量％超の量の水、及び２３質量％未満の量の油脂、ならびにサイクロデキストリン、及び水溶性ゲル化剤を含み、タンパク質を実質的に含まない、アイスクリーム様含気乳化組成物。 An ice cream-like aerated emulsified composition containing more than 52% by mass of water, less than 23% by mass of fats and oils, and cyclodextrin, and a water-soluble gelling agent, substantially free of protein.
- 油脂がキャノーラ油、菜種白絞油、大豆油、コーン油、綿実油、落花生油、ゴマ油、米油、米糠油、ツバキ油、ベニバナ油、オリーブ油、アマニ油、シソ油、エゴマ油、ヒマワリ油、ヤシ油、パーム油、ココナッツ油、茶油、アボガド油、ククイナッツ油、グレープシード油、ココアバター、小麦胚芽油、アーモンド油、月見草油、ひまし油、ヘーゼルナッツ油、マカダミアナッツ油、ローズヒップ油、ブドウ油からなる群から選択される一又は複数である、請求項１に記載の組成物。 Oils are canola oil, rapeseed white squeezed oil, soybean oil, corn oil, cotton seed oil, peanut oil, sesame oil, rice oil, rice bran oil, camellia oil, benibana oil, olive oil, flaxseed oil, perilla oil, egoma oil, sunflower oil, palm From oil, palm oil, coconut oil, brown oil, avocado oil, kukui nut oil, grape seed oil, cocoa butter, wheat germ oil, almond oil, evening primrose oil, castor oil, hazelnut oil, macadamia nut oil, rose hip oil, grape oil The composition according to claim 1, which is one or more selected from the group.
- サイクロデキストリンがα－サイクロデキストリンである、請求項１又は２に記載の組成物。 The composition according to claim 1 or 2, wherein the cyclodextrin is α-cyclodextrin.
- 水溶性ゲル化剤がカルボキシメチルセルロース、グルコマンナン、タマリンドガム、キサンタンガム、ιカラギーナン、ローカストビーンガム、λカラギーナン、κカラギーナン、ジェランガム、アルギン酸塩、グアーガムからなる群から選択される一又は複数である、請求項１～３のいずれか一項に記載の組成物。 Claim that the water-soluble gelling agent is one or more selected from the group consisting of carboxymethyl cellulose, glucomannan, tamarind gum, xanthan gum, ι carrageenan, locust bean gum, λ carrageenan, κ carrageenan, gellan gum, alginate, guar gum. The composition according to any one of Items 1 to 3.
- ５２質量％超の量の水、及び２３質量％未満の量の油脂、ならびにサイクロデキストリン、及び水溶性ゲル化剤を混和しタンパク質を実質的に含めない工程を含む、アイスクリーム様含気乳化組成物の製造方法。 An ice cream-like aerated emulsified composition comprising a step of mixing an amount of water in an amount of more than 52% by mass, an amount of fats and oils in an amount of less than 23% by mass, and cyclodextrin, and a water-soluble gelling agent to be substantially free of protein. How to make things.
- 油脂、サイクロデキストリン、及び水溶性ゲル化剤を含む、水、油脂、サイクロデキストリン、及び水溶性ゲル化剤を含み、タンパク質を実質的に含まないアイスクリーム様含気乳化組成物を製造するためのキット。
For producing an ice cream-like aerated emulsified composition containing water, a fat, a cyclodextrin, and a water-soluble gelling agent, which comprises a fat, a cyclodextrin, and a water-soluble gelling agent, and which is substantially free of protein. kit.
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| See also references of EP4101306A4 |
Also Published As
| Publication number | Publication date |
|---|---|
| EP4101306A4 (en) | 2024-02-28 |
| EP4101306A1 (en) | 2022-12-14 |
| CN115052485A (en) | 2022-09-13 |
| CN118489793A (en) | 2024-08-16 |
| JP6871465B1 (en) | 2021-05-12 |
| JP2021122269A (en) | 2021-08-30 |
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